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This isn’t your typical apple crisp. Instead of white flour and refined sugar, the crumble topping uses pecans, coconut, cinnamon, and pure maple syrup. It’s perfect for serving gluten-free, Paleo, and vegan friends!
I’ve tested this concept so many times that I ended up with an almond flour crumble, too. Check out my Almond Flour Blueberry Crisp for a different grain-free topping idea, or see the recipe notes below for even more tested variations.
“This apple crisp is fabulous. I have lost count of how many times I have made it since the Fall when apples were in season. I serve it to guests, I eat it for breakfast, it is my new go-to. Cannot recommend this enough.”
Table of Contents
Why You’ll Love This Version
- It’s as easy as possible. You don’t even have to peel the apples to get started!
- It’s gluten-free. Instead of relying on a specialty gluten-free flour, this recipe uses a combination of pecans, coconut, and pantry spices. It’s flavorful without much hassle.
- It’s been tested a lot. I assumed I could just toss everything in a pan and bake it, as some traditional crisps do. However, the apples don’t become tender enough that way. So, now I start with a Dutch oven on the stove, then transfer it to the oven with the crumble on top. You’ll get tender apples a lot faster this way!
- It’s flexible. After all that testing, I’ve learned it’s really hard to mess up a crisp. If you have walnuts instead of pecans, that will work. If you don’t have coconut, it will still work. If you want to skip the topping, make healthy baked apples instead.
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Ingredients for Healthy Apple Crisp
- Apples. You’ll need 2 pounds of sweet apples. I used Gala apples in these photos, but Fuji, Honeycrisp, and Pink Lady are all good choices, too. (Use green apples only if you prefer a tarter flavor.)
- Maple Syrup. This is the perfect natural sweetener because it’s liquid and pairs well with cinnamon and ginger, but honey works here, too. (Just note that honey is not vegan.)
- Pecans. I start with plain, unsalted pecans that haven’t been roasted, since these will bake in the oven for this recipe. Walnuts or almonds should work, too! (If you have fewer pecans, 3/4 cup to 1 cup of nuts will suffice.)
- Shredded Coconut. I know not everyone is a coconut fan, but pairing this with pecans creates an excellent flavor. Make sure you’re buying unsweetened coconut; otherwise, the topping will be way too sweet. If you have leftovers, make coconut macaroons next.
- Spices. Ground cinnamon, ginger, and salt work together to make the apples smell and taste amazing.
How to Make Healthy Apple Crisp (Step By Step)
- Preheat the oven to 350ºF, then start chopping 2 pounds of apples into chunks. You don’t have to peel them first! I like to cut them into 1/2-inch pieces, but you can also do thin slices if you prefer.
- Add the chopped apples to a 4-quart Dutch oven (it should be oven-safe) and add 1/4 cup maple syrup, 2 tablespoons of orange juice, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon of salt.
- Place the Dutch oven on the stove over high heat. Stir briefly, then wait until you hear a bubbling sound. Once the maple syrup is bubbling (you might not see it, so listen for it) lower the heat and cover the pot with a lid. Cook the apples covered for 10 minutes.
- In a food processor fitted with an S-blade, add 1 1/2 cups pecans, 1/2 cup shredded coconut, 2 tablespoons maple syrup, 1 tablespoon melted coconut oil, and 1/4 teaspoon each of salt and almond extract. S
- Secure the lid and process until the crisp topping looks crumbly. Don’t overprocess, or it could become greasy.
- Remove the lid from the apples and test them with a fork to make sure they are tender. Sprinkle the crumble generously over the top.
- Bake the apple crisp at 350ºF for 25 to 30 minutes, or until the crumble on top turns lightly golden.
- Let the apple crisp cool briefly, then serve warm. I like to top mine with coconut milk ice cream for a dairy-free dessert.
Serving Tips & Leftover Ideas
Like traditional apple crisp, this healthy version is best served warm with a scoop of vanilla ice cream or coconut whipped cream on top for a dairy-free topping.
If you have leftovers, try one of these ideas:
- Spoon it over a Greek yogurt bowl for breakfast.
- Stir it into overnight oats or chia pudding.
- Warm it up with a bowl of Instant Pot Steel Cut Oats.
- Spoon some over an apple smoothie for texture.
More Healthy Apple Recipes
If you try this Paleo apple crisp recipe, please leave a comment and ⭐ star rating below to let me know how you like it. Thanks for visiting!
Paleo Apple Crisp with Pecan Topping
This Paleo Apple Crisp is the gluten-free and dairy-free dessert you'll want to bring to holiday parties. It's made with crunchy pecans, shredded coconut, and pure maple syrup, but comes together just as fast as the traditional version. You don't need to peel apples to get started, so it's ready to bake in about 20 minutes!
prep20 mins cook20 mins total40 mins
Ingredients
Apple Filling:
- 2 pounds apples , cored and sliced
- 2 tablespoons fresh orange juice
- ¼ cup pure maple syrup
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon sea salt
Pecan Topping:
- 1 ½ cups pecan pieces
- ½ cup shredded unsweetened coconut
- 2 tablespoons pure maple syrup
- 1 tablespoon melted coconut oil
- ¼ teaspoon salt
- ¼ teaspoon almond extract
Instructions
- Preheat the oven to 350ºF. Cut the apples into small pieces (about ½-inch) and place them in a 4-quart Dutch oven. Add the orange juice, maple syrup, cinnamon, ginger, and salt, and stir to coat the apples well.
- Place the pot on the stove over high heat to bring the liquid to a boil. (Listen for the boil, since the liquid won't cover the apples.) Once the liquid is bubbling, cover the pot and lower the heat so the apples can simmer for about 10 minutes, until fork-tender.
- While the apples are cooking, prepare the topping. Add the pecans, coconut, coconut oil, maple syrup, almond extract, and salt to a food processor and process until crumbly.
- When the apples are tender, sprinkle the topping over them and bake the pot at 350ºF for 25 minutes. The topping won't completely brown, but it should feel dry to the touch.
- After removing the crisp from the oven, allow it to cool for 10 minutes, then serve warm with a scoop of coconut milk ice cream or coconut whipped cream on top.
Notes
Nutrition information is for 1 of 6 servings. This information is automatically calculated using an online ingredient database and is just an estimate, not a guarantee. Your ingredients at home could vary, so use your own nutrition calculator for the most accurate estimate.
Almond Flour Topping: If you don’t have a food processor, make this version instead. In a large bowl, combine 1 1/2 cups of blanched almond flour, 2 tablespoons pure maple syrup, 2 tablespoons coconut oil, 1/4 teaspoon almond extract, and 1/8 teaspoon fine sea salt. Stir well, then sprinkle this over the cooked apples and bake as directed in the recipe.
Alternate baking method: If you want to skip the stove, toss the apples in the maple syrup mixture and arrange them directly in a 9-inch square baking dish. Press the crumbly topping firmly over the top and bake for 45 minutes until the apples are tender. This method doesn’t produce apples that are quite as caramelized, but it’s still good and requires less hands-on preparation if you’re pressed for time.
Nutrition
Calories: 326kcal | Carbohydrates: 39g | Protein: 6g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 149mg | Potassium: 216mg | Fiber: 7g | Sugar: 27g | Vitamin A: 95IU | Vitamin C: 10mg | Calcium: 94mg | Iron: 1mg
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This is one of my favorites, I love it so much. But can you tell me if I can make it in advance? Like, put it all together and leave in the fridge for a day or two before I cook it? Just trying to save some time on the day. Thanks!
Is this really 0ver 600 hundred calories per serving ? That seems excessive for what is in it. Hardly guilt free, like someone commented !
No, that was an issue with the auto-nutrition calculator. It included BOTH topping options that I shared, rather than just picking one. I’ve just adjusted that now!
Hi Megan!
Great recipe. I used the version out of your cookbook but couldn’t get the top to crisp…any suggestions?